Virginia's Kitchen by GINNIE MANUEL

“Golden Oldies” are Popular for Thanksgiving

Thanksgiving comes very early this year. That means you’re probably already thinking about your menu, which is sure to include those golden vegetables of the season: sweet potatoes and winter squash.
And with good reason. Dishes made with these two items are always colorful, and they give admirable support to holiday meats—not just turkey, but also pork, ham and beef. They lend themselves to an almost infinite variety of preparations, using such other ingredients as fruits, spices, nuts and marshmallows.
As an added bonus, sweet potatoes and squash are rich in beta-carotene, which the body converts to vitamin A. Both are also an excellent source of fiber and minerals.
Whether you’re hosting this year’s feast or are going to be a guest elsewhere, here are some “golden” side dishes to contribute to the table which will be eagerly enjoyed by everyone.

Hawaiian-style Stuffed Sweet Potatoes Although very sweet, this dish keeps the saturated fat quotient to a minimum, making it suitable for cholesterol-conscious guests.

6 large sweet potatoes
6 tablespoons vegetable oil spread (such as Smart Balance or Promise)
1 cup orange juice
1 (20-ounce) can juice-packed crushed pineapple, drained
1 cup raisins
½ cup chopped walnuts
½ teaspoon salt
2 tablespoons brown sugar

Bake the sweet potatoes in a 375-degree oven for 1½ hours or until soft. (Do not use microwave, or skins will be soggy.) When cool enough to handle, split potatoes in half, and scoop out the pulp, leaving the shells intact.
Place the pulp in a bowl, and mash with a fork. Stir in the margarine until melted. Mix in the next 5 ingredients, and spoon the mixture back into the potato shells. Place in a spray-coated shallow baking dish. Sprinkle tops with the brown sugar. (May be made in advance up to this point.) Return to the oven for 25 minutes, or until heated through. Serves 6 to 8.

Mom’s Sweet Potato Casserole I don’t know whose mom created this delicious selection, but I know that this mom gets requests for seconds and thirds every year!

3 cups mashed cooked sweet potatoes
2 eggs, lightly beaten
1 teaspoon vanilla
½ cup melted butter
1 teaspoon cinnamon

Topping:
½ cup brown sugar
1/3 cup flour
1 cup chopped walnuts or pecans
¼ cup melted butter

In a large bowl, combine the sweet potatoes with the next 4 ingredients, and spoon into a greased 1½-quart casserole. In a small bowl, combine the topping ingredients; the mixture will be quite thick. Spoon evenly over the sweet potatoes, and bake, uncovered, at 350 degrees for 40 minutes, or until topping is golden and crisp. Serves 6 to 8.

Squash and Apple Compote Here’s another low-cholesterol recipe that lets you take advantage of two seasonal favorites—acorn squash and apples.

4 medium acorn squash
¼ cup maple syrup
1 teaspoon cinnamon
½ teaspoon nutmeg
2 apples, peeled, cored and chopped
½ cup finely chopped walnuts, divided
½ cup raisins, optional
4 teaspoons vegetable oil spread (or butter)

Cut the squash in half, and scoop out the seeds and fiber. Place the halves, cut side down, in a foil-lined baking pan, and pour in about ¼ inch of water. Bake at 375 degrees for 45 minutes, or until squash is very tender. Remove the squash from the pan, and let them cool.
Scoop the flesh into a bowl, and mix in the next 3 ingredients. Stir in the apples, ¼ cup of the walnuts, and the optional raisins. Spoon the squash mixture into a spray-coated 2-quart casserole, top with remaining walnuts, and dot with spread or butter. (May be made in advance up to this point.) Bake, covered, at 350 degrees for 35 minutes, or until the apples are tender. Let stand 5 minutes before serving. Serves 6 to 8.
Baked Butternut Squash

When you’re working with nutrient-rich butternut squash, a sharp knife is a must because you’ll need to cut the squash into quarters before you can work with it well. Once you do this, remove all seeds and fiber, and peel each section before cutting into cubes. (Or to save time, you can buy the more costly squash cubes at almost any supermarket.)
This simple treatment capitalizes on the earthy, old-fashioned flavor of butternut squash.

8 cups cubed, peeled butternut squash
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup brown sugar
1 cup melted butter
4 teaspoons fresh lemon juice

Place the squash cubes in a spray-coated 2-quart casserole, and sprinkle with the spices and brown sugar. Drizzle the melted butter and lemon juice over all, and bake, uncovered, at 375 degrees for 45 minutes, or until the squash is tender. Serves 8.

 

Ginnie Manuel is a Midlothian-based freelance writer and cookbook editor whose food columns have appeared in The Washington Post, Baltimore Sun, Columbia (MD) Flier and the Mid-York Weekly Pennysavers.

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